How To Make Butterfinger Cheesecake Bars Recipe
These cheesecake bars have a flavorful graham crust, a rich cream cheese layer, and Butterfinger chunks in every sweet bite.
Serves:
Ingredients
For Crust:
- 2cupsgraham crackers,(about 9 graham cracker sheets), crumbled
- 3tbsplight brown sugar,not packed
- 3tbspall purpose flour
- 4tbspunsalted butter,melted
For Cheesecake Layer:
- 16ozcream cheese,softened at room temperature
- 1large egg,room temperature
- ¼cupgranulated sugar
- 10butterfingers,fun-sized, crushed and reserve 2 for the topping
Instructions
-
Preheat oven to 325 degrees F. Line an 8×8-inch baking dish with aluminum foil and lightly grease. Set aside.
-
Pulse graham cracker sheets in a food processor until crumbly. Place the graham crackers into a medium-sized mixing bowl.
-
Add the flour and light brown sugar into the same bowl, mix together. Mix in the butter until thoroughly mixed.
-
Pour the crust into the baking dish, press the crust into the bottom with a plastic spatula until even.
-
Bake for 12 minutes or until lightly browned.
-
Beat the cream cheese in a mixer on medium-speed until creamy. Beat in the egg and granulated sugar until mixed. Fold in the 8 crushed butterfingers with a plastic spatula.
-
Pour the cheesecake mixture on top of the crust. Top with the remaining crushed butterfingers.
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Bake for 35 minutes.
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Remove from oven and allow the cheesecake to cool for about 2 hours until room temperature on a cooling rack.
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Once cooled to room temperature, cover with plastic wrap and refrigerator for another 3 to 4 hours, overnight is best.
-
Slice and serve.
Nutrition
- Calories:Â 195.91kcal
- Fat:Â 14.01g
- Saturated Fat:Â 7.56g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 3.57g
- Polyunsaturated Fat:Â 1.15g
- Carbohydrates:Â 15.24g
- Fiber:Â 0.40g
- Sugar:Â 8.30g
- Protein:Â 2.96g
- Cholesterol:Â 50.44mg
- Sodium:Â 157.04mg
- Calcium:Â 40.13mg
- Potassium:Â 66.03mg
- Iron:Â 0.64mg
- Vitamin A: 133.04µg
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